Karuppu ulundu sundal is very delicious, healthy, easy to make snack/ prasadam for Navaratri golu. With the flavour of asafoetida, green chilli and coconut combination.
I tried this sundal very recently, it was very delicious. It is very healthy, easy to make too.
Since I love the flavour of asafoetida, green chilli and coconut combination in ulundu pooranam for kozhukattai, I added the same ingredients.
Not only for Navaratri, this south Indian sundal can be a healthy snack too that you can make for your family.
Health benefits
Here are some health benefits of karuppu ulundu (Urad dal/ black gram)
- Good for women (especially pregnant) to strengthen bones.
- Full of dietary fiber.
- Helps reducing back pain.
- Diabetic friendly
- Good for heart health.
- It is also good for hair and skin.
Karuppu ulundu sundal step by step
1. Soak urad dal for 6 hrs. Drain water, add more water and salt as needed and pressure cook for 2-3 whistles.
2. Once done, heat a pan with oil and temper with the items given under ‘To temper’ table.
3. Add cooked dal, asafoetida and stir fry for a minute. Lastly add the grated coconut and mix well.
Notes
- I soaked overnight and pressure cooked for 3 whistles, it was on softer side. So I have given soaking time less.
Serve as prasadam for navaratri, or as a evening snack!
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Recipe card
Karuppu ulundu sundal recipe
Ingredients
- ½ cup Black urad dal whole (Karuppu ulundu)
- 3 tablespoon Grated coconut
- ⅛ teaspoon Asafoetida
- Salt As needed
To temper
- 1 teaspoon Oil
- ½ teaspoon Mustard
- 3 Green chilli
- 1 teaspoon Finely chopped ginger
- ⅛ teaspoon Asafoetida
- 1 sprig Curry leaves
Instructions
- Soak urad dal for 6 hrs.
- Drain water, add more water and salt as needed and pressure cook for 2-3 whistles.
- Once done, heat a pan with oil and temper with the items given under ‘To temper’ table.
- Add cooked dal, asafoetida and stir fry for a minute. Lastly add the grated coconut and mix well.
Notes
- I soaked overnight and pressure cooked for 3 whistles, it was on softer side. So I have given soaking time less.
Sornamathi RaviShankar
Raji,,, yummmyumm and healthy too...U r an inspiration.... Loved u r pan too 🙂
SRILAKSHMI SRINIVASAN
In the streets of Madurai it is garnished with coarsely powdered pottu kadalai and it tastes very good
SRILAKSHMI SRINIVASAN
In the streets of Madurai it is garnished with coarsely powdered pottu kadalai and it tastes very good
Niloufer Riyaz
never tried sundal with karuppu ulundu... looks delicious
Jayashree GOPI SWAMINATHAN
Usually the skin of ulundhu is discarded telling that it will cause stomach ache... This is first time I'm seeing it is being used.
Raks anand
No not at all. Infact, ulundu is used with skin in many other recipes too, like thogayal, idli podi, it adds more flavor too. Dal makhani also uses urad dal with skin. Its really healthy. I am also hearing for the first time that it will cause stomach ache.
Santoshi M
i enjoy trying your recepies!! Love your"" notes"after every recepie. They give loads of information bços of which i turn out better cooking !! keep it up!